Pin It This Green Lentil and Vegetable Casserole is a wholesome, hearty dish that combines protein-rich green lentils with a vibrant medley of seasonal vegetables. Baked to perfection, it serves as a comforting vegetarian main that is both nourishing and deeply satisfying.
Pin It The beauty of this casserole lies in how the lentils soak up the aromatic flavors of smoked paprika, thyme, and oregano, while the addition of cherry tomatoes and mushrooms adds a wonderful depth to every bite.
Ingredients
- Lentils: 1 cup (200 g) green lentils, rinsed; 3 cups (720 ml) vegetable broth (use gluten-free if needed).
- Vegetables: 2 tablespoons olive oil; 1 large onion, diced; 2 garlic cloves, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 cup (150 g) cherry tomatoes, halved; 1 cup (150 g) mushrooms, sliced.
- Seasonings: 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt (adjust to taste); 2 tablespoons tomato paste; 1 bay leaf.
- Topping: 1/2 cup (50 g) grated Parmesan or vegetarian hard cheese (optional); 1/4 cup (15 g) fresh parsley, chopped.
Instructions
- Step 1
- Preheat oven to 375°F (190°C).
- Step 2
- In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sauté for 3–4 minutes until softened.
- Step 3
- Add carrots, celery, bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
- Step 4
- Stir in lentils, tomato paste, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix well.
- Step 5
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are just tender.
- Step 6
- Remove the bay leaf. Transfer the mixture to a large ovenproof baking dish.
- Step 7
- Sprinkle with grated cheese, if using.
- Step 8
- Bake uncovered for 25 minutes, until the top is golden and bubbling.
- Step 9
- Remove from oven, let rest for 5 minutes, then garnish with fresh parsley before serving.
Zusatztipps für die Zubereitung
For an extra layer of flavor, consider adding a splash of balsamic vinegar to the mixture before transferring it to the baking dish. Always allow the casserole to rest for at least 5 minutes after baking to let the juices settle.
Varianten und Anpassungen
To make this dish vegan, simply omit the cheese or use your favorite plant-based cheese alternative. You can also vary the vegetables based on the season, adding ingredients like sweet potato, spinach, or kale for different textures.
Serviervorschläge
This casserole is a complete meal on its own, but it pairs wonderfully with a side of crusty bread to soak up the juices or a crisp green salad for a fresh contrast.
Pin It Enjoy this nutritious and warming meal with your family and friends; it is a true testament to how delicious plant-based cooking can be.
Recipe FAQs
- → Can I use dried herbs instead of fresh?
Yes, this dish calls for dried thyme and oregano which work beautifully. Use one-third the amount if substituting fresh herbs for dried.
- → How long does this keep in the refrigerator?
The casserole stores well for up to 4 days in an airtight container. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven.
- → Can I freeze this lentil bake?
Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work best in this casserole?
Root vegetables like carrots, celery, and onions provide a sturdy base. Quick-cooking vegetables such as zucchini, bell peppers, and cherry tomatoes add texture without becoming mushy during baking.
- → Do I need to soak the lentils first?
No soaking required for green lentils. Simply rinse them thoroughly and add directly to the pot. They cook perfectly during the simmering and baking time.
- → How can I add more protein?
Increase protein by adding cubed firm tofu during the sauté step, stirring in white beans with the lentils, or serving with a dollop of Greek yogurt instead of cheese.